Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese – a classic Cuban combination. It is sweet and flavorful – perfect for breakfast, dessert, or a sweet snack!!

Author: Imusa Chef Team

Cuisine: Caribbean

Recipe type: Snack, Appetizer, Dessert

Ingredients

Frozen empanada disks 1 Pack

1 package of low fat softened cream cheese 12 Oz.

1 can of guava paste cut into small cubes 16 Oz.

Vegetable oil

Powdered sugar

bowl with water

Preparation

Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.

Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.

Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.

Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.

Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!

Author: George Duran

Cuisine: Fusion

Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients

bottle of cold Mexican beer, such as Corona or Dos Equis 1

flour, plus more for flouring 1 cup

salt 1 teaspoon

large raw shrimp 6

small sweet potato 1

small red pepper 1

asparagus spears 6

vegetable oil for frying 1.5 quarts

Tempura sauce or dumpling sauce for dipping

Preparation

In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.

Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.

Flour vegetables pieces and shrimp and set aside.

Heat oil in IMUSA wok until it reaches 375° F.

Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.

Serve tempura with dipping sauce right away.

Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.